<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="428900" val="84911">鲜肉包</h1><div class="bmayi mbm" >
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					这两天早上都是做的肉包，不过我家阿宝吃了两天肉包对我说，明天做豆沙的吧。他倒是喜欢豆沙馅的包子，那等我做好了豆沙馅就做豆沙包吧~<br />今天还要上班，端午节的调休，昨天晚上做好了几个肉包，今天热一下吃吧~<br />因为想好了要拍过程图，怕早上急急忙忙来不及，所以昨天晚上先做好了~
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">中筋面粉</a></label></span><span class='right'>125g</span>
					</td><td>						<span><label class="fcbm inblok">水</label></span><span class='right'>70g</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">糖</label></span><span class='right'>5g</span>
					</td><td>						<span><label class="fcbm inblok">即发酵母</label></span><span class='right'>1/2小匙</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">五花肉</a></label></span><span class='right'>300g</span>
					</td><td>						<span><label class="fcbm inblok">白芝麻油</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">酱油</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">水</label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>适量</span>
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					<h2>鲜肉包的做法步骤</h2>
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							<p><span class="fwb">1.</span> 肉馅制作：肉馅原料见辅料。肉洗净，和葱姜一起剁碎，加入1小匙盐。</p>
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							<p><span class="fwb">2.</span> 加入1大匙水。</p>
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							<p><span class="fwb">3.</span> 用四根筷子顺着同一个方向搅拌肉糜。<br />在这个过程中我添加了4大匙水，水量要根据肉的吸水性逐量添加。<br />打水之后的肉质看起来有弹性。</p>
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							<p><span class="fwb">4.</span> 加入1大匙酱油搅拌均匀。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/0/6/f/yuan_849115.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 加入2大匙白芝麻油，搅拌均匀即可。包上保鲜膜放入冰箱冷藏。</p>
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							<p><span class="fwb">6.</span> 面粉，糖，酵母放入盆中。<br />酵母也可以先用一半分量的水溶一下，再倒入面粉。</p>
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							<p><span class="fwb">7.</span> 逐量添加水，用筷子搅成面片。</p>
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							<p><span class="fwb">8.</span> 揉成光滑的面团静置5分钟左右。</p>
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							<p><span class="fwb">9.</span> 平均分成5份。</p>
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							<p><span class="fwb">10.</span> 擀成中间厚边缘薄的面片。</p>
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							<p><span class="fwb">11.</span> 放入肉馅，边上先折起一个褶子。</p>
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							<p><span class="fwb">12.</span> 顺着同一个方向折出更多褶子。</p>
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							<p><span class="fwb">13.</span> 如图一半褶子折好之后，可以将包子转过来点继续把另一半折完。</p>
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							<p><span class="fwb">14.</span> 在接口处捏好。</p>
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							<p><span class="fwb">15.</span> 放入蒸笼盖上盖子进行发酵。</p>
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							<p><span class="fwb">16.</span> 大约30分钟之后，包子比原来稍微变大。<br />开始大火蒸，大约18分钟左右。</p>
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					<h2>小贴士</h2>
					<p>新鲜酵母(Fresh yeast) ~ 不易保<br />活性干酵母(Active dry yeast) ~ 即新鲜酵母低温干燥而成,使用前需用温水40C,水量等于酵母粉的4~5倍溶解(约5分钟)<br />即溶快速酵母(Instant dry yeast) 较常用的，我所使用的即发酵母也就是即溶酵母。</p>
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